Beer from the winelands

Beer from wine regions is nothing new to WA, with microbreweries in the Swan Valley, Margaret River and Pemberton. The eastern states of Australia have latched on to the idea, stressing that beer complements rather than combats the wine ethos. Barossa Valley Brewing, for instance, consulted South Australia’s chefs and sommeliers on what characteristics they’d prefer in beer for drinking with food before formulating its brews.
The quality and flair of the Lyndoch microbrewery’s ales persuaded Paul Wormley, of Perth-based World Brands Australia, to bring coals to Newcastle – so to speak – and “imported” them to WA.
First was Bee Sting, already an award winner with a big reputation over east. Billed as a wheat beer, it made an impact with local beer drinkers who, after all, have set the national trend for this refreshing style since the Red Back breakthrough and now with Feral White.
Not only is bottled Bee Sting sold at 150 outlets including Vintage Cellars, but is served on tap at Woodvale Tavern, Victoria Hotel in Victoria Park and Fremantle’s Tradewinds. It was also on tap last summer at Clancy’s, and is expected to return with the warmer weather.
The second beer from the SA wine country, Barossa Valley Organic Ale, arrived recently. On the label, consumers are asked to supply feedback so the brewers can continue to develop the beer “organically”.
Both Barossa Valley craft beers use only natural ingredients, are packed in strikingly stylish, horizontally-labelled, brown, 330ml bottles – even the gold and black crown caps are distinctive - and pour with good white heads which leave sip-spaced patterns down the glass. And both are ultra smooth and more-ish.

Barossa Valley Bee Sting (5 per cent)
The honey “wheat” beer is unfiltered and yeast-conditioned in the bottle or keg, therefore slightly cloudy, with delicate floral, orange and honey hints on nose and tongue. While bearing the yeast influence that is the hallmark of traditional 50-50 wheat ales, Bee Sting has only a touch of wheat grain – 5 per cent, the same amount as Riverland honey. It is an easy drink, an understated, well-balanced, light, crisp and refreshing take on summer ale, thankfully avoiding the claggy sweetness of honey while retaining its subtle back-taste. The “sting” is a discernible, delightful bitter flourish at the end from Slovenian Goldings hops.

Barossa Valley Organic Ale (5 per cent)
Made with certified organically-grown ingredients, this beer hits the mouth with an exuberant freshness which proceeds to tickle the tongue with a tartness intensifying into berry and citrus flavours, following the requirements of a “big, bold American pale ale”. Its appearance appeals, with a full, pillowy white head, medium amber colour and medium clarity. The beer drinks with only medium length - but as soon as the taste goes you take another sip to recapture it, so that doesn’t matter. The brewer recommends Organic Ale with spicy dishes.

QUICK ONES
Clancy’s Fish Pub regulars are currently deprived of Fisher’s ESB unfiltered, hand-pulled ale because the handpump at the Fremantle WA Ale bar is under repair. Prospects are good, however: the next Fisher’s brew, made by the staff under supervision at Mash Brewing in the Swan Valley, is planned for spring, with the beer engine back in action. Clancy’s co-owner Joe Fisher says it’ll be an English-style, unfiltered, slightly cloudy, summer ale.
Alton’s Pride, the new Champion Beer of Britain, proves that high alcohol levels aren’t necessary in good beer, packing enough flavour, body and floral aroma at 3.8 per cent to beat 450 other real ales to the title. And Hampshire’s Triple fff( also showed how local microbreweries can succeed from small beginnings, pouring $1.5m into its Magpie Works brewhouse, increasing output tenfold to supply 200 outlets and buying two pubs in the 10 years since setting up.

Google Earth: Spontaneous Water Beer Pong On Australia Day

On Australia Day 2007 Google Earth did something a little different, they pre-announced when and where their planes would be flying over certain parts of Sydney. Furthermore, they provided a tracker so that you could plan your day around trying to live in Google Earth aerial photographic infamy.

The Australia Day event was different from usual Google aerial photography protocol, and naturally created quite a buzz in Sydney. The resulting images, which became available on Google Earth a couple weeks back, are some of the clearest shots we have seen from the mapping application.

Though there were plenty of attempts at staged promotion, a no fly zone, combined with Google editors seem to have thoroughly wiped out any examples of inevitable private mapvertising. We couldn't find any such examples, and we like to think our favorite image find from the day was purely spontaneous.

The folks pictured above were playing water pong out on Bondi Beach when the Google planes passed overhead. The photos are super high resolution, but you still can't make out the details of the players or what they might be drinking. That's OK, we know Australia well enough to know these folks were playing water beer pong on Australia Day.

Spend some time surfing around the Google Australia Day flyover shots and let us in the comments section if you happen upon anything cool.

Victoria Bitter (VB) - Australia's Most Popular Beer

Victoria Bitter (VB) is Australia's most drunk beer, accounting for almost 25% of domestic beer consumption.

VB is not a bitter at all in the traditional sense. English bitters are those golden brown ales (often called "Pale Ales"). Traditional bitters are "top fermented" (Like Coopers Sparkling Ale), rather than bottom fermented. Despite its name, Victoria Bitter is a lager.

"Vic Bitter", brewed by Carlton & United Beverages (now owned by Fosters), has positioned itself as an unpretentious, working man's beer. It's advertising slogan has long been (and still is): "A hard-earned thirst needs a big, cold beer; and the best cold beer is Vic - Victoria Bitter".

VB started its life as a beer for Victorians. However, VB has grown to be one of the very few Australian beers which has been able to break through traditional regional barriers.

VB is affectionately known as "Vitamin B". It comes in a variety of vessels: there is the timeless "tinny" (375 mL aluminum can); the "stubby" (a 375 mL brown bottle), the 750 mL bottle known variously as "Long Necks", "Tall boys" or "King Browns" and the 250 mL bottle known as "Twisties", "Throw-downs" or "Throwies" and "Grenades". Of course, VB also comes on draught in almost every local pub in Australia.

So what does it taste like? Well, I will start by telling you about the good. VB is exceedingly easy to drink. It's light on the bubbles, which is great for big, thirsty gulps. It is bitter, without being overwhelmingly so, and is unpretentious - it's not a beer that wishes it was a wine. Vic Bitter is a beer which is usually served at near-freezing temperatures.

Ok, now for the other half of the story. Some people would say that the fact that this beer is served near freezing is a mercy: as this way your taste buds are somewhat numbed. It has the body of a stick-figure on steroids (that is to say, nothing to it except chemicals). Like most mass-produced lagers, it is one-dimensional. If you were to search for descriptors, you would come up with terms like "metallic" or "solvent". I must stress, however, that most mass-produced beers fare similarly under scrutiny.

Now, with that unpleasantness out of the way, it is time to focus on what VB is really all about. It's about men dripping with perspiration and schooners dripping with condensation; it's about a few tinnies in the dinghy with some mates out for a fish; and it's about taking a long, satisfying gulp and then wiping your mouth with a masculine forearm.

Cheers!

Australia begins bottled beer, sunscreen exports to India

Sydney, Oct 9 (IANS) Two iconic products of the Australian lifestyle, sunscreen and beer, are the latest to join the growing list of exports strengthening the economic ties between India and Australia.The Adelaide-based family company, Hamilton Laboratories, has sent its first shipment of sunscreen and South Australia’s Coopers Brewery has sent an initial shipment of 400 cases of Coopers Pale Ale, Sparkling Ale and Stout to India this October.

“To carve out a niche in a market where more than one billion people are exposed to the sun is an exciting development for Hamilton. The population and climate in India makes it an ideal market with incredible potential,” Hamilton Chairman Richard Blake said.

India already has a large number of local sunscreen manufacturers, but Hamilton is confident that their reputation for premium quality and the strong distribution network will provide the competitive edge.

“Our opening order for A$100,000 (US$69,226) worth of our Sensitive, Optimal, Toddler and Everyday Hamilton sunscreens is a strong sign of what can be achieved in this market,” Blake said.

“It is also a sign of the increased importance the local population is putting on sun protection and the greater awareness of skin cancer,” he added.

India is one of the fastest growing markets for this 75-year-old company, which exports to more than 20 countries in Asia, Europe and North America and retails its product primarily through pharmacies.

The growing Indian middle class with enormous spending power is also helping another South Australian company, Coopers Brewery, to reap rich dividends.

The company exports bottled beer to more than 26 countries across the world and has just secured its first export order to India.

Chairman and Marketing Director Glenn Cooper said this was the first time Coopers had ever exported bottled beer into India, although it currently exports malt extract and home brew kits to the sub-continent.

“This contract arose from discussions with the export manager of the Indian import company D C Johar & Sons, which is based in Bangalore. They were after a premium quality beer to be stocked at numerous five star hotels throughout India and thought Coopers would be a perfect match,” Cooper told IANS.

India is attracting more Australian business prospects. According to Austrade research conducted with the Australian Bureau of Statistics, there are over 1,500 Australian businesses currently exporting to India.

Australian companies like Gloria Jeans and Cookie Man are doing well in Indian retail markets through franchising arrangements.

Australian exports to India increased 37 percent in 2006-07 as against 22 percent in 2005-06. In the past five years, Australian exports have increased at an average annual rate of 41 percent.

India is now Australia’s fourth-largest goods export market after Japan, China and South Korea. In 2006-07, India was Australia’s largest market for gold, second-largest market for coal and copper ore, and third-largest market for wool.

Beer and Health

Foster's is deeply committed to promoting responsible consumption.

While Foster's does not provide medical advice, nor attempt to advise individuals on important and complex medical issues, the Company is committed to ensuring that consumers access the best available information regarding alcohol and their health.

As responsibility for the health of an individual ultimately and properly resides with the individual, individuals in all cases should consult a qualified medical practitioner who is familiar with that individual's medical history and can provide tailored, expert advice in order to help them make informed decisions about alcohol consumption. If an individual is in any doubt about the effect of alcohol on their health, then they should avoid alcohol altogether.

National health organisations, medical research groups and industry bodies provide information on a range of health issues in relation to beer. The following links may be helpful:

Australian Government's information site for alcohol

Health Insite - information on safe levels of alcohol drinking and the positive and negative health effects

Australian alcohol guidelines

Australian Government - Alcohol and Your Health Fact Sheets

The Portman Group

Alcohol in Moderation

Australian Associated Brewers - Health Information

Australian Brewers Foundation

Australian Associated Brewers Inc - Coeliac Information Sheet

Australian Associated Brewers Inc - Diabetes Information Sheet

Food and Beer

Fine dining and wine have become synonymous but beer, once the traditional drink at the table, is making a comeback as a dinner drink.

Countries with a long beer-drinking tradition have developed cuisines highly compatible with their favourite beverage. German sausages and smoked goods go well with pilsener, British herrings and fish and chips with ales. Stout compliments oysters and Welsh rarebit while the French developed terrines and pates to serve with a glass of beer in the brasseries. The word itself means "brewery" - the first brasseries were eating houses attached to the great breweries of France.

Modern Australia eats an enormous diversity of foods thanks to its multicultural nature. Here is a quick guide to matching beer with food:

Chinese and Malaysian

A flavour-packed dish like Cantonese stir fry, rich duck or Singapore fried noodles deserves a refreshing Foster's LightIce, a crisp Carlton Cold or even a hoppy Carlton Midstrength Bitter.

Thai and chilli dishes

When hot and spicy dishes heat up those taste buds, cool them down with a clean, thirst-quenching Victoria Bitter, a smooth Foster's Lager, an equally aromatic redback orgininal or a Pilsener style of beer such as our Matilda Bay Premium.

Indian

An aromatically spicy and hot curry can be well contrasted with a refreshing Foster's LightIce or a malty and creamy Crown Lager.

Japanese

This flavoursome yet refreshing cuisine requires a beer to compliment each mouthful. A perfect match would be Carlton Premium Dry.

Light lunches/Fish, chicken and salads

Complimenting simple light dishes with a crisp Carlton Cold or a smooth Foster's Lager makes for an enjoyable lunch or light dinner.

Creamy sauces, buttery pastries and quiches

Creamy and buttery dishes are well balanced by crisp clean lager style beers such as a fruity Carlton Premium Dry.

Pasta or Sunday roast

These dishes are complimeted perfectly with a rich full-flavoured Melbourne Bitter, crown lager or Cascade Premium.

Dessert

If you are thinking of chocolate mud cake, Black Forrest cake or a saccher torte, try a Dogbolter. If it's a fruit sorbet with fresh berries you prefer, try a Cascade Premium Light.

Cheese and fruit platter

Redback Orginal would refresh your palate at the end of the meal or try a Carlton Cold.

Brewing

1. Brewing

At the brewery the malt is cleaned, weighed and crushed to produce "grist". The grist is mixed with hot water in a "mash tun" (tank) and allowed to stand at a temperature which lets the starch from the malt convert into fermentable sugars. The mash is then transferred to a "lauter tun" where the liquid is separated from the grain residue. This sweet liquid is called "wort", (pronounced "wert".)

The wort is transferred to another tank called the "kettle" where liquid sugars are added and the mixture is boiled. During boiling, the protein material in the wort joins together to form "trub". The trub is removed by transferring the wort to a whirlpool.

2. Fermentation

After the trub is removed, the wort is cooled, and then transferred to a fermenter - a large closed vessel.Yeast is then added which converts the sugars into alcohol and carbon dioxide gas. During fermentation the yeast cells multiply many times. The carbon dioxide gas which is released is collected for use later. Fermentation continues until only non-fermentable sugars remain, when the fermenter is chilled to four degrees centigrade to stop fermentation. Yeast settles to the bottom of the vessel and from here it is removed for re-use, or sold and used to produce food products such as Vegemite.

3. Storage

Once the yeast is removed the beer is passed from fermentation to storage vessels. During transfer the beer is cooled to minus one degree centigrade. Hop extract, which gives beer its characteristic bitter flavour, is added at this stage, which permits greater flavour control and enables the brewer to maintain a better taste consistency. The beer stays in storage at this temperature, and any material which might impair the appearance, flavour and shelf-life of the beer settles out.

4. Filtration

Following a set time in storage, carbon dioxide gas collected during fermentation is added to give beer its characteristic head and sparkling taste. The beer is then passed through a filtration system to remove surplus yeast and protein.

5. Pasteurisation

This is a process of heating and rapid cooling which prolongs shelf-life and destroys any bacteria or other organisms in the beer. Canned and bottled beers are pasteurised in their containers, while draught beer is pasteurised by means of a special heat exchanger called a flash pasteuriser.

6. Packaging

The filtered and sparkling beer is packaged into bottles, cans and stainless steel casks, or kegs, ready for distribution around Australia or for export around the world.

Brewing in Australia

European settlement of Australia began at Sydney Cove in 1788. No doubt there were attempts to brew beer from the early days of the colony but the first recorded details of brewing were by a Mr John Boston, a free settler who arrived in Sydney in 1794. It must have been an interesting brew if reports of its main ingredients are correct - Indian corn (maize), and for bittering, the leaves and stalks of the Cape Gooseberry plant. It was a poor product and production soon ceased. In the same year, the first commercial brewery was established at Kissing Point.

Successive Governors encouraged both the establishment of breweries and attempts to produce the basic raw materials of malt and hops. Their aim was to break the prevailing habit of drinking rum and the "Rum currency" which dominated the economy.

The first - and last - Government brewery, established in Parramatta in 1804 and operated by experienced brewers, marked the start of the industry in Australia. However, this was also a financial failure and was bought by the Government brewer, Thomas Rushton, in 1806.

By the time John Tooth and Charles Newman opened their Kent Brewery with the trademark of the White Horse of Kent in October 1835, there were nine other breweries in Sydney plus local breweries in the surrounding country areas.

Breweries were also established very early in the life of the other states with Tasmania having the distinction of being the home of Australia's oldest brewery - Cascade in Hobart, which was established in 1824. South Australia's first brewer was John Warren, who built a small brewery in Adelaide soon after the founding of the colony in 1836. Western Australia's first brewery was established in Perth in the following year, while Melbourne's first brewery was established in 1838 by Mr John Moss at the back of the Ship Inn in Flinders Street. The brew was known as "She-oaks Tops" because she-oaks grew abundantly on the crest of nearby Batman's Hill. The first brewery in Queensland was established in 1860.

Early production in Australia was based on English methods of top fermentation where the yeast rises to the surface of the beer at the end of fermentation, is skimmed from the top and the beer sold without any maturation or storage. However, gradually the English methods of top fermentation were to a large extent replaced by the Continental-style bottom fermentation, pioneered in Australia by the Foster Brewing Company (established in 1888) and the New South Wales Lager Beer Company (established in 1896 at Waverley and taken over by Edmund Resch in 1900). In this system, the yeast settles to the bottom of the vessel at the end of the fermentation period, and the beer then undergoes a storage period. The product is lager (derived from the German word for storage).

The (Commonwealth) Beer Excise Act of 1901 had a dramatic effect on Australia's brewing industry, with its stringent conditions forcing many breweries to close. Those that survived started acquiring or building hotels to be assured of an outlet for their products, especially with the hard economic times of the 1920s.

During the Depression an understanding developed between interstate brewers which established market boundaries. These were also largely reinforced by the fact that bulk beer accounted for most of the production and the climate was not suited to transporting the barrels.

Bulk beer was delivered in wooden casks which ranged in size from pins (5 gallons) to butts (120 gallons) transported on horse-drawn drays (usually pulled by Clydesdales). Each brewery had its own cooperage where casks were made from oak or blackwood staves. The advent of demand for a cold draught beer brought about the demise of the wooden barrel in 1950 and the rise of the stainless steel cask. The wooden cask could not withstand the additional pressure required to hold the carbonation level needed in cold draught beer and to deliver the beer through the small-bore pipes of the cooling units. Also it was not possible to sterilise the wooden cask and this increased the risk of the beer reaching the consumer in an unfit condition.

The Foster Brewing Company was largely responsible for the development of packaged beers, having been established in 1888 with a German head brewer and ice-making machinery from the USA. Early deliveries of bottled beer were in wicker baskets with individual dividers; the bottles were sealed with corks, glass balls or glass plugs with rubber rings held with a wire clip. The wicker basket gave way to the wooden crate and currently the cardboard carton.

Canned beer had been developed in the USA just prior to the Second World War and was first produced in Australia in the early 1950s.

Developments since have included improved engineering techniques and the use of stainless steel which has led to larger vessels and improved productivity. Better instrumentation, the introduction of computers and improved microbiological methods have all combined to give the brewer a greater level of control.

Beer & Gluten

What is Coeliac disease?

Coeliac disease is a lifelong dietary intolerance to gluten resulting in damage to the lining of the small bowel such that food is not absorbed properly. Even small amounts of gluten in foods may affect sufferers of coeliac disease and result in health problems. Damage can occur to the small bowel even in the absence of symptoms.

Are people with Coeliac disease able to drink beer?

The majority of coeliac support groups and gastroenterology institutes advise that beer should be avoided by people with coeliac disease. However, this advice is not universally agreed to. If you have coeliac disease and wish to drink beer, Foster's recommends that you consult your General Practitioner prior to doing so.

The tests proscribed by the Australian and New Zealand Food Authority indicate that most Australian beers are not gluten-free. However, people with coeliac disease may be able to drink beer in moderation with no noticeable effect. Nonetheless, it is important to recognise that in a small percentage of cases, damage to the small bowel may occur.

In addition, it is likely that beers made with wheat may contain a higher level of gluten than traditional beers, and should not be consumed by people with coeliac disease. these are normally labelled as Wheat, or Weizen Beers. An example of a wheat beer is Redback Original Wheat Beer.

You or your doctor may wish to contact the Australian Gastroenterology Institute for the latest information on coeliac disease and beer.

What is Gluten?

Gluten is a family of proteins contained in wheat. Similar proteins are found in cereal grains such as rye, triticale, barley and oats.

Is there Gluten in beer?

Traditional Beers

All beers are produced using varying quantities of barley malt, ie dried, germinated barley. In the brewing process the malt starch is solubilised in hot water as fermentable sugars. Only part of the malt protein is solubilised, and in the subsequent boiling of the extract much is degraded. Later steps in the brewing process also reduce the amount of malt protein found in beer. However some protein is essential for beer quality, particularly for beer presentation, since the beer foam (head) would be extremely poor without the protein.

It should also be noted that some beers are produced using a proportion of sugar syrups made from wheat starch, ie wheat flour from which most of the gluten has been removed. The processing of this starch to produce the syrups used in brewing would result in minimal contribution of gluten to beer.

Tests conducted in accordance with the procedure specified by the Australian and New Zealand Food Authority (ANZFA), suggest that traditional beers contain a level of gluten which is less than the level specified in the ANZFA Food Standards Code as "Low Gluten".

However, there are concerns that the ANZFA test is unreliable in cases where malt is present (such as beer) and therefore the test may not detect gluten-like materials contributed by malt. Furthermore, it is also unclear whether these gluten-like materials have a similar effect to gluten, and therefore whether they also affect people with coeliac disease in a negative way.

Wheat Beers

Wheat beers are speciality products and represent only a small proportion of the beer market in Australia. It is generally apparent from a beer's label that it is a wheat beer.

Wheat malt is a significant ingredient in wheat beer. The ANZFA test for gluten shows the presence of low levels of gluten in wheat beer. However, the level of gluten in wheat beer is higher than in traditional beers. Foster's recommends that people with coeliac disease should not consumer beers made with wheat malt.

Please note: This information is provided as a general guide only. It is not a substitute for advice from your General Practitioner. Foster's advises that people with coeliac disease who wish to drink beer should consult their General Practitioner.

Beer & Diabetes

Beer has long played a role in the social life of many Australians. Moderate consumption of beer can have positive health effects for some people and diabetes does not always prevent the moderate consumption of alcohol. However, if you do have diabetes, it is important that you discuss your consumption of alcohol with your General Practitioner or Endocrinologuist, beacause diabetes may impact how alcohol affects you, and the amount you can safely consume.

What is Diabetes

Diabetes is a condition in which the body has difficulty controlling the level of glucose (sugar) in the blood. With diabetes, either insufficient insulin is produced by the body or the insulin does not work effectively. Insulin is a hormone produced by the pancreas, which acts to move glucose from the blood into cells where it is used for energy. As a result, it builds up in the blood, causing symptoms that include lack of energy, increased thirst and urination and possibly weight loss.

There are two main types of diabetes:
Type 1 or Insulin dependent diabetes mellitus (IDDM)

This usually occurs early in life (before thirty years of age), and is life-threatening if left untreated. People with Type 1 diabetes stop producing insulin altogether. Treatment involves daily injections of insulin along with regular meals and snacks, and regular physical activity.

Type 2 or Non-insulin dependent diabetes mellitus (NIDDM)

This usually occurs later in life, from 45 years onwards. People with Type 2 diabetes still produce insulin but for a number of reasons they are less sensitive to it. Type 2 diabetes is treated by changes in lifestyle such as introducing a healthy eating plan and participating in regular physical activity. Tablets may also be prescribed to stimulate insulin production, or to help the insulin work more effectively.

Alcohol and Diabetes

There are many sources of advice on this issue. The extract below is taken from a New South Wales Health Department publication:

"Under normal circumstances people with diabetes can enjoy a moderate alcohol intake and still maintain good glycaemic control. The same precautions regarding the use of alcohol that apply to the general population apply to people with diabetes. Alcohol may cause hypoglycaemia or may mask the symptoms of hypoglycaemia from the other causes. Chronic alcohol intake may impair glycaemic control, may aggravate hypertriglyceridaemia, and is also a risk factor for neuropathy."

The following additional advice was provided:

"Moderate drinking is defined as 2 (women) to 4 (men) drinks per day. When you drink alcohol, eat some carbohydrate food (see Principle 4). If reducing alcohol intake is difficult, seek guidance."

"Principle 4: Include mostly carbohydrate and fibre foods. Slowly absorbed carbohydrate foods generally produce a lower glycaemic response than other carbohydrate foods. Slowly absorbed carbohydrate foods include most vegetables, fruits, legumes, wholegrain breads and low fat dairy products."
Improving Diabetes Care and Outcomes, NSW Health Department, State Health Publication, No. (PHD) 970140.

Furthermore, Diabetes Australia advise that:

• If you are overweight, have poor blood glucose control, high triglycerides, high blood pressure or other complications of diabetes (such as eye, kidney or nerve damage) you may be advised to drink less or not to drink alcohol at all.
• If you are taking insulin or certain blood glucose lowering tablets, you are at risk of alcohol related hypoglycaemia. Not only have studies shown that alcohol may decrease awareness of hypoglycaemia resulting in delayed treatment, but people may mistake you for being drunk and therefore not assist you. The hypoglycaemia may also be difficult to treat.
• Wearing diabetes identification and making your friends aware that you have diabetes may also help to reduce the risks of misinterpreting the symptoms of hypoglycaemia.

Choosing a Beer

Australian beers are all produced from malted barley, with sugar syrups being used in many cases as an additional ingredient. During the initial processing the starch from the malted barley is broken down into a mixture of simple sugars and longer chain (complex) carbohydrate.

In the next step, fermentation, almost all simple sugars are converted by the yeast into alcohol and carbon dioxide. The amount of carbohydrate in the final beer does vary but in most beers it is largely the complex carbohydrate which the yeast cannot use (approximately 2 grams per 100mL) and a smaller amount of simple sugars (generally less than 1gram per 100mL).

Australian beers cover a spectrum of alcohol contents, with most in the range 2.5 to 5% alcohol by volume. Bearing in mind the guidelines above, and standard drink being 10 grams of alcohol, moderate drinking with a full strength beer (4.5 to 5% alc/vol) would be 2 to 3 small (eg. 375mL) bottles or cans per day for a man, and half of that quantity for a woman. There are some products, once termed "diet beers", in the full-strength range which have less carbohydrate and almost no simple sugars.

These are correspondingly lower in energy content and are useful for that reason. Similarly reduced alcohol or light beers are lower in energy because of the lower alcohol content. They often contain amounts of carbohydrate and simple sugars similar to full-strength beer as to provide fullness and flavour to the product. From a weight control viewpoint, the beer styles above provide some advantages.

However, from a diabetes perspective, low alcohol beers may be a better choice than low carbohydrate beer, because not only is the energy content lower but the consumption of alcohol with little or no carbohydrate can increase the risk of hypoglycaemia.

The final decision of whether to drink and what to drink lies with you. It remains essential that, if you wish to include beer in your diet, you consult your doctor. With certain diabetes medications, drinking increases the risk of hypoglycaemia.

Please note: This information is provided as a general guide only. It is not a susbstitute for advice obtained from your General practitioner. Foster's advises that people with diabetes who wish to drink beer should consult their General Practitioner before doing so.

Beer

Foster's leading beer range is enjoyed by drinkers throughout the world. Led by Foster's Lager, one of only a handful of truly global beer brands, our portfolio includes Australian and international icons like Australia's favourite beer, Victoria Bitter, premium favourite Crown Lager and great imports like Corona and Asahi. The number one performer in three major segments of the Australian beer market - premium, full-strength and lower alcohol, Foster's brands are part of the Australian lifestyle, enjoyed by drinkers throughout the country and indeed the world.

To view the full list of Foster's products across our global multi beverage portfolio click

A Quiet Beer with Trevor O'Hoy

Trevor O'Hoy at the pub

Q: Foster's is a stunning Australian success story not fully appreciated by many of today's drinkers. Historically, Foster's led the charge in the 1880s and beyond from older style ales and porters to Australia's current love with icy cold lager. Internationally, Foster's has successfully positioned itself as "Australian for beer" in more than 150 countries, and is the seventh largest and fastest growing beer brand. Some 100 million cartons of Foster's are sold every year! Why is it then is the Foster's brand so weak in its country of origin? The only advertising we have seen was during the Sydney Olympics, and we got the impression it was aimed at foreign journalists rather than domestic drinkers. What happened to Foster's in Australia, and do you have any plans to revive the brand domestically?

A: It’s a tough one. Foster’s Lager had grown up as a mainstream Australian beer, punching at equal weight with VB in our portfolio. When we took it overseas, however, we took the brand slightly up-market and played heavily on ‘brand Australia’ – with international advertising featuring Paul Hogan, iconic Australian imagery and the ‘Australia’s famous beer’ tagline. That turned Foster’s into a top 10 international beer brand.

The flipside to this success was that Foster’s became the beer Australians drank overseas, not at home. Our Australian sales teams focused on the mainstream brands such as Carlton and VB, as well as innovating in cold filtered, craft brewing, dry, low carb and the light and mid categories. Foster’s Lager really didn’t have a champion or new positioning in Australia and its volumes slipped from the late 80s onwards.

There are two things that keep me excited about this brand.

Firstly, it is, and has always been a great beer. In blind tastings, it is still a star performer; smooth, with a perfect balance of bitterness and hops. The second is that it’s a sleeping giant in Australia. After more than 100 years, it still holds a special place in the hearts of Australians as a true national icon. In fact, in most global brand surveys, it remains the most well-known Australian brand – outright. I’m not in a position to share our plans yet, but let’s just say we are not going to let it sleep too much longer.

Q: What was Foster's thinking when it granted a perpetual Foster's brand licence to Scottish and Newcastle in Western Europe in 1995 without any significant royalties back to the Australian company?

A: I maintain there was nothing wrong with our international beer strategy. In a few short years we became a top ten international brewer, at a time when the rest of the industry was just starting to consolidate. We were in the right place at the right time.

We also happened to be running a finance business, a property development business and a hotel & leisure business at the same time, with a less than optimal overseas management structure. We were over-leveraged and shouldered over a billion dollars of losses from our finance division following the stockmarket crash.

When we sold the Courage business to Scottish and Newcastle, there was one thing on our mind – survival. We took some less than optimal long term royalty agreements to maximise up front cash payments and we traded out of those difficult financial times under our own steam.

It’s fair to say we would not sign those types of terms up today, but we are a different company now, in a different financial position.

Ironically, it was the structure of that licensing arrangement that led S&N to invest so heavily behind the Foster’s brand in Europe. We were able to claw back some of that value via the $750 million sale of the brand in Europe to S&N earlier this year.

Q: Twenty years ago drinkers were defined by state borders, and while this is still true to some extent, if we had to pick a domestic national beer VB would be it. Everyone under 40 grew up with "those ads" in the 70s, 80s and 90s, and CUB (owned by Foster's) to its credit has kept the spirit of that campaign alive with more modern versions for younger drinkers. Did VB's national success take Foster's by surprise, and why haven't you pushed it internationally more? Are you perhaps looking at promoting VB in Western Europe, Russia and Turkey following your sale of the Foster's brand in those countries to Scottish and Newcastle earlier in the year?

A: There’s nothing surprising about VB’s success. It’s a great tasting beer, it’s down to earth, understated and unpretentious – just like the average Aussie bloke. We take the ongoing stewardship of VB very seriously. It is our most successful brand and Australia’s favourite beer and we aim to keep it that way.

As for taking VB overseas, we’ve learnt a lot through the Foster’s experience and we are cautious with the potential ‘internationalisation’ of VB. The economics of the international beer market mean it’s hard to take a mainstream beer into a foreign market – as with many brands, what is the ‘house’ lager at home is often presented as a premium brand overseas – a positioning that may not necessarily work for a brand like VB.

One of the many benefits of the sale of Foster’s to S&N is the freedom we now have to take brands from our portfolio of beers into other markets. What we would need to weigh up is whether meddling with VB’s positioning is worthwhile or whether we should focus on brands which already enjoy premium positioning, e.g. Crown or Cascade, or enjoy global interest such as that generated via the Big Ad for Carlton Draught.

Q: You are quoted as saying that "today's consumer has a range of products and sadly no longer are you a VB drinker for life". Is this why Foster's appears to be pushing Carlton Draught as a national brand as well as VB - to give consumers a choice if they no longer go for the dinkum Aussie image of VB? Did the big ad sell some "bloody beer"?

A: Consumption habits have and will continue to change.

People have more choice than ever and therefore their repertoire of brands is expanding. Not only are there several beer categories to choose from but people are now also factoring in wine, spirits, RTDs, cider and non-alcohol brands such as soft drinks and waters.

The majority of consumers are no longer loyal to just one or two brands. Twenty years ago most Aussie drinkers would have happily chosen between a heavy or a light beer. Today, consumers are choosing their drinks based on where they are, what they are doing and who they are with – they might drink VB or Carlton Draught one day and a craft beer, an RTD or a wine the next.

So the take out for companies like Foster’s is that one brand can’t be all things to all people, and it is critical to develop a portfolio of first choice brands for beer drinkers on any occasion.

Carlton Draught is a great example of a brand that is experiencing strong national growth and is now the number one tap beer in the country. The Big Ad certainly contributed significantly to this growth. Not only did it “sell some bloody beer” but it took the world by storm and developed a phenomenal following, topping 3.5 million viewings on line in 132 countries – on the way picking up more than 30 international awards.

Q: Crown Lager is Australia's #1 premium beer. There is an enduring theory that Crown Lager is Foster's that has been matured for a few more weeks. Can you clear this up for us? What is the difference between Crown Lager and, say, Foster's or VB?

A: This is one of those urban myths – it makes a great story but sadly, there’s not a lot of truth in it.

Each of our brands has a unique recipe, specification and flavour profile as well as a unique brewing process. And I can say, categorically, that Crown Lager, Foster’s Lager and VB are totally different products.

Crown is brewed separately, with selected malt, hops and extended lagering to give the distinctive Crown smooth and creamy finish and texture. About the only thing that Crown, Foster’s and VB share is water and yeast – a proprietary strain of yeast that gives these brands their unique profile.

Q: On a personal note, you were appointed CEO of Foster's after 28 years in the trenches. It is on the record that your package is comparable to other high profile CEOs. Did you ever think that you would be this successful personally? What do you see as your major accomplishment in your time as CEO?

A: At no stage of my long career with Foster’s did I ever consider the possibility of becoming CEO. This was due to many reasons, the major one being at no stage have I not loved the job I was currently doing. In fact, I have always felt that the very best job in the world was my previous role as Managing Director of Carlton & United Breweries (“CUB”). However, when I was eventually asked to take up the role of CEO of Foster’s Group, I couldn’t resist the opportunity and challenge to make Foster’s into the very best in the world in what is does best – and that’s producing, marketing and selling great premium drinks.

As for my most significant achievement, this is probably better assessed by other people. From my perspective it has been in helping to rebuild the once great CUB into a seriously competitive Australian and International drinks business.

Q: While we understand that while overall Australian beer consumption is declining, the premium segment is increasing. Australians are drinking less but better, and are having different beers on different occasions. How important to Foster's are the Matilda Bay brands, and do you see this trend as a threat to your established dominance in the "best cold beer" category?

A: The growth in premium beer, including both imported and craft premium beers, demonstrates that people are becoming more discerning and beginning to develop a sense of diversity - they will trade up for a different experience and are happy to pay for it. It goes back to what I was saying earlier about expanding repertoires and the importance for a business like Foster’s to have a portfolio of brands.

The craft beer segment is small – it accounts for only about 1% of total beer volume in Australia. But that’s the very nature of craft - it means it is niche and is never designed to be big.

Craft beer is growing and that’s great news for the Australian beer business because it is stimulating excitement and renewed interest in the beer category as a whole. It is broadening beer’s appeal and bringing new beer consumers into the market. Matilda Bay was Australia’s first craft brewer and its success illustrates the interest developing in the craft beer category and we intend to capitalise on that.

Matilda Bay plays an important role in the Foster’s portfolio. Its share of craft market volume has grown from 21% to 27% in three years – it’s volume has doubled in that time and its revenue has tripled. It’s now the second biggest craft brewer in the country behind James Squire.

Q: Rumours are that the barbarians are at the gate. The history of brewing is a history of consolidations and takeovers. What would a private equity grab of Foster's mean to Australia's drinkers? Any chance of less profitable brands being dumped as costs are cut for the inevitable relisting do you think?

Amalgamation and merger has been a feature of the Australian beer scene for well over a century and we have been the major - and arguably the original - consolidator through the establishment of Carlton & United Breweries in 1907. While that has meant a few beer brands have fallen by the wayside, constant innovation has driven the diversity of tastes and styles available to Australian drinkers today.

My view on private equity is pretty simple. They’ll approach any company that has a share register they can pitch a proposal to and a company with ‘unrealised’ value that they believe they can exploit under private ownership. The best thing we can do as a company is run the best business we can on behalf of our shareholders. After all, the final decision on any private equity approach is up to them.

Would they drop major brands? - I doubt it. There is a lot of value and goodwill tied up in a number of brands across our beer portfolio. They would probably do exactly as we do, keep the portfolio constantly under review, innovate to grow value in new categories and drop brands if they no longer contribute sufficiently to group earnings.

Q What beer do you have in your fridge at the moment? Do you ever drink beer that isn't brewed by Foster's?

A: Like the average bloke, I have a range of drinks in my fridge. Currently there’s some Pure Blonde a great tasting low carb beer and another one of our big success stories. Of course, there’s some Foster’s and VB. There’s also a bottle of T’Gallant Pinot Grigio and a Koonunga Hill and one of the best Ginger Beers in the world from Cascade.

Q: Finally, our Boonie Doll brought us much joy earlier this year, but he eventually ran out of puff (unlike his namesake in that 1989 flight to England). Is it possible to change the batteries?

A: Sounds like you’ve held on to last year’s Talking Boonie but sadly, once he went to sleep it was permanent. However, you’ll be pleased to know that not only is Talking Boonie back, but he has a mate – Talking Beefy – and the banter has kicked off already, coinciding with the First Test and what we’re dubbing as ‘The Battle of the Tashes’. This time, you can make them talk on command and even change the batteries so, if you want them to, they will talk forever. To get your hands on a pair you better buy yourself a couple of slabs of VB or go to the website boonanza.com.au – but you’d better be quick. They’re selling like hot cakes.

AustralianBeers.com thanks Mr O'Hoy for taking the time to answer our important questions about Australia's most successful beer brands.

Trevor having a laugh at Boonie's antics

Beers of Australia

The people of Australia like to enjoy themselves and part of this often involves enjoying a nice cold beer. The wine industry has expanded rapidly but Australians will always be known as beer drinkers to the point of rivaling Germany. The majority of Australian beers are unlike the English beers as they are all pretty much of the lager variety. They are kept cold and are carbonated. If you see a bitter in Australia, don't be fooled as it is probably a lager. A good example is one of my favorites and that is VB or Victoria Bitter. It is not an English Bitter and that is just fine by me. It is a cold, fizzy beer as opposed to a flat, uncarbonated beer served at room temperature. The normal strength beer is about 5% alcohol and the light beers are less. Light beers in Australia are not the same as the the American light beers as the "light" refers to a lower alcohol concentration. Aussie beers also have flavour which is something that some of the main U.S. brewing companies forgot to include with their product. You know the ones that I am talking about.

To be fair, I have to say that there are some good brews in the United States. However , they are not the main stream light beers which are really only suitable for watering your plants but I am not that cruel and plants are expensive these days.

All right, by now if you are American you are waiting to read about Fosters. Do all Australians drink Fosters? NO! I don't mind it but it really is the flagship export product for Carlton United Breweries. It is my humble opinion that they make much better beers than Fosters. The first one that comes to mind is Crown Lager or "Crownie" to the natives. This is a great beer. It is more expensive than others but is worth it. Another thing that you really need to know is that Australians drink "stubbies". A stubbie (stubby) is really just a beer in a small bottle that is about 12 ounces in volume. It is a little shorter and fatter than the American 12 ounce beer, hence the name. If you are in a bar there is no doubt that people will be drinking stubbies. Here are some recommendations of beers you should try if you are traveling to Australia and this is just my opinion: Crown Lager Coopers Boags Premium Victoria Bitter Melbourne Bitter One word of caution! If you are driving in Australia be careful. The police are very aggressive when it comes to drinking and driving and have random breath traps. Also, the limit is 0.05 which is lower than the United States. Some U.S. States still have a 0.1 legal alcohol limit. A good tip is to not drink if you are driving in Australia. Many a friend has lost their drivers license for having 4 or 5 full strength beers and trying to drive home. Enjoy yourself but take a taxi. Blow the froth of a few for me while you are in Australia. Cheers.

Beer 101

Here at the Beer Store we love our beers. What isn’t there to love about beer? With so many styles on the market there is sure to be a beer that appeals to you... the trick is to find that beer! It’s a full-time job for many of us and a great social experience for others.

To fully appreciate beer we must first look at how beer is made. We will run through a few aspects of the history of beer, the brewing process, different styles of beer, and terminology.


What is beer?
By definition, beer is any fermented beverage brewed with a cereal grain.

Note: Although not typically known as a beer, popular Japanese rice wine, Sake, also falls under this category.


What are the ingredients?
There are four main ingredients in beer, each playing a very important part in the production of beer. The brewer goes about creating a beer much the same way a chef goes about making a fine cuisine.

The four ingredients are:
Grain: Beer is usually made from barley, wheat or rice. The grain is soaked, allowed to ferment, and then dried. At this point, it is referred to as malt--dark malt is produced by drying the grain quickly at high temperatures, and pale malt is made by gently roasting the grain.

Hops: The so called “seasoning” of the beer. The longer the hops are in the beer, the more the beverage will take on their characteristics (or the more "hoppy" the beer will become). Well hopped beers taste distinctly herbal, and not sharply bitter.

Water: Basic H20, but the quality of the water impacts greatly the quality of the resulting beverage.

Yeast: As any baker will tell you, there's a number of yeast varieties each having their own characteristics. Without going into great detail here, remember this fact and that the type of yeast used determines if the beer is considered an ale or lager.


Lagers and Ales?
Most beers can be categorized as a lager or ale, which are roughly the equivalent of red and white wine:

Lager: A lager, roughly analogous to white wine, is generally lighter in color, body and taste. You'll also hear beer types talk of Pilsner and bock styles, which are included in the lager family. Lagers are bottom fermenting beers.

Ales: Darker and more robust, typically with a more complex flavor profile which for the sake of discussion we'll consider as the equivalent of red wine. Stouts and wheat beers are members of this family. Ales are top fermenting beers.

The two distinct families of beers can be subdivided into many smaller families.


How is beer made?
Beer making dates back to 5,000 BC when yeast was first discovered in a sugar-water mixture. The yeast consumes the sugar for its own energy and growth, and the primary byproducts are ethyl alcohol and carbon dioxide. Wine is made when yeast consumes the natural sugars in fruit such as grapes, and beer is made when yeast consumes the sugar derived from grain. The naturally occurring starch found in grain must be converted into sugar before yeast can consume it. This, beer making is a more complex art than wine making.

The process of beer making can be broken into two separate processes – malting and brewing.

Malting: Malting is the processing and preparation of grains for brewing and is rather complex. It begins by soaking grain in water long enough to begin germination (or sprouting). The grain is then heated in a kiln (large oven), which arrests germination, and retains some sugar for the brewing process. The malts will develop a different flavour and colour depending on the temperature of the roasting. These differences will be reflected in the qualities of the different beers.


Brewing: The malt grains are first crushed so that they will dissolve easily in water. Hot water is added ad slowly increased. This mixture is called the “mash”. This water extracts the fermentable sugars from the spent grain. The malt soaks in the water until all the sugar has been extracted – known as “mashing”. The porridge like mix is then filtered to separate the liquid from the spent grain. At this stage, the liquid becomes the “wort” and the residue becomes the “daff” – a by-product of the process and often used for cattle feed or in Australia’s very popular, Vegemite. Hot water is usually added two or three times, then the mixture is filtered to extract as much sugar as possible.

The wort is then transferred to boiling vats, where the critical stage of “boiling” occurs. At the stages, aromatic flavours and hops are added which affect the colour, flavour and aroma of the beer. Hops give bitterness to the beer to usually offset the sweetness of the wort. Sugar is also added at this stage. Depending on the type and quantity of sugar, a hundred different varieties of beer can be obtained. The heating process sterilizes the wort by killing off the enzymes. When the boil is completed, the wort is transferred to a heater exchange to cool it down to its preferred temperature for the yeast that is being used.

As the wort exits the heat exchange, it goes into a fermenter where yeast is added to the cold wort. This converts the sugar into alcohol and carbon dioxide. The type of yeast used during this fermentation, determines whether the beer is an ale or a lager and the taste of the beer.
The final stage involves giving the beer a personal touch. Many brewers add different substances to their beer to give it a characteristic flavour. Like the Colonel Sander’s Chicken, these are generally protected by trade secrecy. We do know, however, that they may include real fruit, spices, different sugars, honey, etc.

Once the beer has fermented, the beer still has to mature. Depending on the type of beer, this maturation or secondary fermentation process can be between one week and several months (sometimes even a year or more). During the secondary fermentation, the yeast precipitates out of suspension, carbonation develops, and the beer matures. The beer is then filtered, except for beers that undergo secondary fermentation in the bottle (as in Trappist beers), to make the beer bright and clear.

And that is how we come to enjoy our beer...

Bluebottle (Blue Bottle)

Where wine varieties are often restrospectively matched to specific food flavours, the creation of Bluebottle Beer was driven from day one by the belief that beer has equal opportunity and credibility in complementing the dining occasion.

Utilising the gastronomic expertise of Australia's premier food writer and judge Matthew Evans, coupled with the skills of award-winning master brewer Brian Watson, the flavours Bluebottle Beer employs are engineered to be the perfect match to any seafood occasion.

It's a delicate balance of bitterness, aromatics and citrus set to delight the palate.

A donation from each case sold helps support sustainable fisheries through OceanWatch Australia

Clausthaler Premium Pils

Like all beers in Germany, non-alcoholic brews and reduced-alcohol beers are brewed with only water, barley (malt) and hops in strict accordance with the German Beer Purity Decree of 1516. Of course, we know today that yeast is also a necessary and important ingredient, but in 1516, the importance of yeast was not yet understood. Other malt types, most importantly wheat, are now also allowed, but only for top-fermented beers (ales). Is Clausthaler completely alcohol-free? No, in spite of or because of, all our knowledge and all our technical proficiency, we know that a minimal quantity of alcohol must be produced to create a good tasting non-alcoholic malt beverage. The alcohol content of Clausthaler is 0.45 (or 0.25 for Clausthaler Radler Lemon) % vol, which lies below the 0.5 % vol maximum alcohol content specified in the statutes as the definition of "non-alcoholic", "dealcoholized", or "alcohol-removed". In Great Britain, the term "alcohol-free" may only be used for products with not more than 0.05 % vol detectable alcohol content.

Erdinger Non-Alcoholic

Whether at work, before driving or after sports, there are certain occasions where it is wiser to avoid alcohol. For those who don't want to miss out on the delicious taste of wheat beer, though, the solution is Erdinger Weissbier 'non-alcoholic'. It is brewed with the customary care and experience gained from over 110 years of brewing tradition and in accordance with the highest quality standards. Erdinger's master brewers have succeeded in retaining the aromatic, full-bodied Erdinger character - even without alcohol. It is this unique flavor which has spread the fame of Erdinger Weissbräu far beyond the borders of Germany. Erdinger Weissbier 'non-alcoholic' thus represents a further top product in the Erdinger range and a genuine alternative to its other specialty wheat beers.

Magners Irish Cider

The production of cider is a simple, traditional process, based on natural ingredients. A lot of time, care and labour are put into the making of cider, from the time the apples are harvested, to achieving the end product. Similar in ways to the wine production process, the following is a step-by-step guide to the making of cider.

The majority of apples are selected during the harvest at the 250 acre Magners Orchards in Clonmel and from the Apple Growers in Northern Ireland. After the fruit is weighed and checked for type and quality, it passes through a water bath. The apples are pushed along canals by streams of water to the presses where they are reduced to a pulp and the juices are extracted by pressing.

The pressing is done using the traditional 'cheese' which consists of slatted frames woven with envelopes of pulp. Building a 'cheese' is one of the core skills of a cider-maker. At Magners, the very same presses used to make Magners 50 years ago are still used today. This accounts for the consistency of the quality of Ireland's most popular cider.

The apple juice ferments for eight weeks and is then drawn off from the residue into another vat. Here it is held for a time, with the vat sealed, provided the vat is made airtight by topping up with additional cider. Magners Original Cider matures over a period of several months and the product is then blended for consistency. Samples are then drawn off and tested for purity and alcohol content. Careful blending of bulk ciders is essential to produce the consistent product that consumers enjoy. After chilling, further filtering and carbonating, Magners Original Cider is then packaged and ready for distribution.

Magners Cider is totally unique to all other ciders, as it somehow tastes more refreshing and does not taste as strong compared to ciders

Buying Beer in Australia

The oddities of local language usage and bar operations mean that, like most places on Earth, ordering a beer in Australia isn't as simple as saying 'I'd like a beer thanks, mate'. The following guide is meant to assist the uninitiated in negotiating the pitfalls of beer service in Australia and avoiding the obvious disappointment that can result when your desired refreshment arrives in an unexpected form. Following this is a short section on buying beer to be consumed away from licensed premises.

The good news for American readers is that the legal age for alcohol service throughout Australia is 18. If you look young you'll almost certainly be asked for proof of age. Another thing to bear in mind is that if you're attempting to enter a registered sporting club or some nightclubs, a dress code applies - usually closed footwear, collared shirt and no scruffy jeans. Pubs have no such prejudice - they'll mostly serve beer to near-naked patrons, and if you're female they may ask you to serve behind the bar in such a state.

Beer-serving establishments range from classic pubs, through bars, to registered sporting clubs and night clubs. Most have a combination of beer on tap and bottled beer. Sometimes you can get the same brew both on tap and bottled. If this is the case, favour the bottled version - it'll cost more, but it won't be as gassy or prone to tap operation errors by bar staff. In the more elite establishments bar staff will decant bottled beer into a glass for you. Other times you'll be asked whether you want a glass with the bottle, or they'll just provide one next to the open bottle on the bar. In addition, it is often possible to order a jug (known elsewhere as a 'pitcher') of tap beer. This is usually a cost-effective way of ordering beer for large groups, but you should always ask about relative prices and do the calculations before settling for a jug.

The sections below deal separately and in detail with the vagaries of ordering beer on tap, in bottles, or to take away.

Ordering Beer on Tap

How Much is That Pony on the Counter?

Beer on tap is mostly mass-produced, large national brewery fare, using gas lines for pressure and carbonation. However, if you find yourself in a boutique micro-brewery, with in-house beers using siphon taps, avail yourself of the opportunity to sample beer as it was meant to be. These establishments are relatively rare in Australia, and often themed to emulate the atmosphere of an 'English' or 'Irish' pub. Visitors from England and Ireland can derive some entertainment from visiting such places to test their authenticity.

Overseas visitors to Australian pubs are routinely subjected to a rather strange interrogation conducted by bar staff involving the proper name for the volume of tap beer they want to order. This is due to a state-based differentiation in descriptions of beer glass measures. Even Australians visiting other states can be victims of this confusion, and so the following is offered in an attempt to assist those wishing to be assured that the size of the ale delivered is as expected.

Table of Relative Beer Measures in Australia

The table below sets out the volumes of glasses available for beer service in Australian states and territories, and their local names.

Glass size	NSW (+ACT)	VIC	QLD	SA	WA	TAS	NT
115ml/4oz					Shetland pony	Small beer
140ml/5oz	Pony	Pony	Small beer	Pony	Pony
170ml/6oz		Small				A beer six
200ml/7oz	Seven	Glass		Butcher	Glass		Seven
235/8oz			Glass			Eight
285ml/10oz	Middy	Pot	Pot	Schooner	Middy	Ten, or pot	Handle
425ml/15oz	Schooner	Schooner		Pint	Schooner		Schooner
575ml 20oz	Pint				Pot

Legend:

• NSW - New South Wales
• ACT - Australian Capital Territory
• VIC - Victoria
• QLD - Queensland
• SA - South Australia
• WA - Western Australia
• TAS - Tasmania
• NT - Northern Territory

Conservatism among drinkers is so strong that in New South Wales, Tasmania and the Northern Territory beer measures are still in fluid ounces rather than millilitres. As will be observed, a pot in Western Australia is twice the capacity of one in Victoria, Tasmania and Queensland. Interestingly, a pint in South Australia is 5oz short of an actual pint, and a schooner in South Australia is 5oz short of a measure by the same name just about everywhere else. Theories to explain this apparent short-pouring practice abound, mostly involving allegations of puritanism among pub owners in that state, but the fact remains that local drinkers know what they should be ordering - frustration is still largely restricted to visitors from interstate or overseas.

Generally speaking the brewery-owned pubs, typified by a 1960s atmosphere of small green tiles, sticky carpet and old faded cigarette advertisements featuring Paul Hogan, handle a limited variety of measures: 7oz, 10oz and 15oz. Boutique pubs, micro-breweries and 'yuppy' pubs, mostly located in metropolitan centres, sometimes have a wider range of measures, tending to the larger side. In addition, the names detailed in the table above will more often be in current use in rural areas. There has been some standardisation of nomenclature between metropolitan centres in different states over recent years, possibly due to the increasing mobility of bar staff and pub owners between states. However, the situation is still fairly confusing, and so, to ensure a good night's drinking undisturbed by an argument over what a 'glass' of beer might constitute, it is as well to refer to the above table.

Lastly a word about stout. Many bars, pubs and clubs have Guinness on tap. Use your own judgement here, but keep in mind that this brew will mostly be served from gas-line taps, not siphon taps. Until recently the locally served Guinness recipe varied from the original Irish one, so be prepared for old stocks of strange-tasting stout. Also, beware of stout from cans. The cans with the gas gizmo in them are sometimes available across the bar, and will usually be decanted into a glass for service, as is right and proper. Finally, most micro-brewery pubs will have their own house stout, which is always worth a try, and will be served from siphon taps.

Ordering Bottled Beer

Whaddaya Mean I Look Like a 'Stubbie' Man?!

Depending on your taste, the variety of bottled beer available in Australia far outstrips the variety available on tap, which is why most establishments cater for both forms of service. First a word on terminology.

The standard 375ml single-serve bottle of beer in Australia is referred to as a 'stubbie'. You can sometimes also get cans of beer in pubs, clubs, etc, in the same measure, but there exists a kind of beer snobbery that maintains that beer in glass is superior to beer out of a can. So, when ordering bottled beer you should ask for a stubbie. It is rare to see the next size standard bottle (750ml) for bar service, these tend to be supplied at the bottle shop (see below) or other retail outlets. If you want that much beer across the bar, ask for a jug.

For those visiting the Northern Territory, beware the gargantuan 'Darwin Stubbie', a 1.25 litre bottle of beer in the shape of a standard stubbie. Some establishments encourage attempts to beat the record time for drinking a Darwin Stubbie, which is apparently around 1 minute 30 seconds. An unconfirmed report has it that an Alice Springs local regularly downed one in 32 seconds! The size of the Darwin Stubbie may be explained by the outback tradition of measuring long road trips in stubbies rather than time or distance (and in a place as large and sparsely populated as outback Australia, a long trip is long). To keep the stubbie count to a number low enough to be remembered by the inebriated, it is posited, the 1.25 litre Darwin Stubbie was invented. It is worth noting that the legal blood/alcohol limit in Australia is never higher than 0.08% (it varies from state to state), so admitting to a member of the police force that you've just travelled 10 Darwin Stubbies is not recommended. In any case, the empty makes a rather interesting souvenir, and the experience of holding down the entire contents should probably be the full extent of a single outing. Alternatively, you could share it with some friends.

Finally, it is possible to get a variety of imported beer in stubbies across the bar - the more high-faluting the establishment, generally the better the range. A large number of speciality Australian beers are only produced in stubbies, and it's worth considering these possibilities before settling for tap beer - unless of course we're talking about real ale on tap.

Buying Beer for Consumption away from Licensed Premises

How can a Fluid be Served in a Slab?!

In Australia the common name for a licensed purveyor of alcohol to take away is the ever-imaginative 'bottle shop', and in some places they are known as the more straightforward liquor store. Mentioning either term to a local will get you pointed in the right direction. A bottle shop may or may not be attached to a pub (known in the UK as an off-license). Many supermarkets also have liquor sections, separated from the rest of the groceries in accordance with licensing laws.

Beer from bottle shops and supermarkets is sold in 375ml cans, stubbies and 750ml bottles (sometimes referred to as 'long-necks'). For a short time the New South Wales brewer Tooheys marketed a 10-litre take-home 'keg', but apparently sales were slow, and it hasn't been heard much of recently. For the die-hards full-sized kegs can be 'hired' (ie, you return the empty vessel) together with gas-line and tap equipment from some pubs, but if that's the way you want to go you should contact an equipment hirer, who should be able to assist.

It is usually possible to buy a single can, stubbie or long-neck. Cans and stubbies can also be purchased in groups of six (a six-pack), 12 ('half a slab') or 24 (a 'slab'). Long-necks can also be purchased in groups of 12 (a 'case').

The range of beer available from bottle shops is generally superior to that in supermarkets, although some of the latter specialise in a wider range. In supermarkets you may have to go into a cold room to collect a slab or a case. As with bars and pubs, imported beer is generally available, and there is strong representation of local and interstate bottled beer